A delightful pot that combines the delicious flavours of oxtail, coated lamb shanks slow cooked in Guinness and Red Wine with vegetables layered on top with a slight chilli bite! Traditional Potjie recipe “meats” Tyler Florence “meats” Gary Rhodes
1 Oxtail – cut into pieces
(cut off excess fat) 1kg Lamb Shank, cut into pieces 1tbsp fennel seeds, 1tbsp peppercorns, 1tbsp coriander seeds
½ cup flour 250g bacon, diced 2 x Dried Chillies
Vegetable Mix for meat cooking
30ml Olive Oil 1 x Leek 2 x Bay Leaves
2 tbsp. Butter 4 x Garlic Cloves (Minced) 1 x Cinnamon Stick
2 x Onions 10 x Peppercorns 2 x Tomatoes (Peeled, chopped)
2 x Carrots (finely sliced) 10 x Cloves 1 x tbsp. Tomato Paste
2 x Celery Stalks 1 x Rosemary Stalk (leaves) 1 x tbsp. Balsamic Vinegar
1 X Bouquet Garni 1 x 250ml red wine 1 x Guinness can (Dark Ale)
4 x Blocks Beef Stock
1 x 500g Beans (Cut Up) 1 x 500g small carrots 1 x 500g Small Potatoes
1 x 500g Cauliflower 1 x 250g Mushrooms 1 x Bag Uiertjies
1 x Red Chilli 1 x Green Pepper 1 x Bag Brown Onion Soup
Handful Parsley finely chopped
In small pan combine 1TBSP Fennel Seeds, 1TBSP Coriander Seeds, 1 TBSP Peppercorns, 2 Dried Chillies, and heat it up for 2 minutes – Add 1 TBSP Rosemary to Pestle and Mortar and crush to a powder. Dry all the meat pieces then rub Lamb Shanks pieces in the powder. Then dust all the meat pieces with flour
Add 2 TBSP Olive Oil and Saute the bacon – Remove bacon
Brown the meat well (colour =flavour) and also seals in all the meat flavour – about 15 min per batch of meat. Do oxtail – remove and drain and then brown the shanks and remove.
Add onion (2 x Large Onions), carrots (2 large carrots finely diced), celery (2 sticks celery), 1 x Leek. Let it soften then add 4 cloves minced garlic, peppercorns (10), cloves (10)– brown the garlic about 3 min.
Add 2 peeled and finely chopped tomatoes and 2 TBSP Tomato Paste
Add Bacon and 2 TBSP Balsamic Vinegar
Add 4 Cubes Beef Stock and stir to combine
Add 2 Bay leaves, Bouquet Garni and a Cinnamon Stick
Add Cup of wine and Can Dark Ale slowly and bring to boil and let alcohol reduce (Never let pot cool down)
Add Oxtail – Cook 1 Hour
Add Lamb Shanks – Cook 1.5 Hour
Skim off excess fat
Now pack the veggies as follows – A ring of green beans against the edge of the pot, then a ring of carrots and a ring of cauliflower right in the middle.
Push the mushrooms tightly between the edge of the pot and the green beans and sprinkle the chilli over.
Pack the potatoes (keep them whole) between the beans and the carrots and sprinkle the chilli over.
Pack the uitjies around the cauliflower and sprinkle the soup powder over.
Cover with the lid and allow it to simmer for a further 1.5 hours or until the veggies are soft.
With 15 min to go check on veggies and sprinkle parsley on top
If needed leave top off and increase heat of fire to thicken sauce.
No salt is used as the soup powder and beef stock contains enough salt.